Buttermilk is an ingredient I did not use often growing up but lately many recipes we find use buttermilk. The recipes are trying to cut back on calories like a low fat blue cheese buttermilk dressing or cauliflower mash. Each will call for a tablespoon or less of buttermilk and we find we have a lot left over. Why not make buttermilk biscuits with the leftovers! We missed out on those fats and carbs earlier anyway right 🙂
We found this recipe on Pinterest and the biscuits always come out perfect! The food processor does work best but sometimes I use a pastry cutter and that works too.
- 3 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 9 tablespoons very cold butter cut into pieces
- 1 1/2 cups buttermilk
- Preheat the oven to 450 degrees F. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
- Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don’t want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together.
- Line a large, rimmed cookie sheet with a silpat liner or parchment paper.
- Use a cookie scooper or ice cream scoop to scoop the dough out of the bowl and drop on the cookie sheet. Place the biscuits on the pan with the sides barely touching each other. The cookie scooper helps keep biscuits the same size. You can roll the biscuits as stated in original recipe but this is much faster.
- Bake for about 10-12 minutes until the biscuits are lightly golden on top and bottom, taking care to not overbake. Serve immediately.